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Preheat the oven to 160°C (140°C fan-forced). Grease and line the base of a 23cm springform cake pan. Brush base and sides with a little of the melted butter, then sprinkle with biscuit crumbs and shake pan to coat all over. Chill while you make the cake batter.
Mix apple with lemon juice and zest.
In a separate bowl, whisk together the remaining butter, eggs, caster sugar, vanilla extract and milk. Sift the flour and baking powder into the mixture and fold in with a wooden spoon. Pour half the batter into the pan, then layer half the apple slices and raisins on top. Repeat with the remaining batter, apple slices and raisins, then top with the pine nuts, brown sugar and cinnamon.
Bake for 1 hour 30 minutes or until set but still moist. (Cover with foil after 1 hour if browning too quickly.) Cool the cake in the pan for 15 minutes, then turn out.
Serve warm or cold, dusted with icing sugar, with mascarpone or cream.
Notes & tips
* Amaretti are almond biscuits from Italian and gourmet food shops.